Fluffy, cake-like muffins with a sugar streusel topping. These Blueberry Crumble Muffins with fresh blueberries are easy to mix up and perfect for breakfast or brunch.
Author: Julie Clark
For the Bread:
For the Crumble:
3tablespoonssalted butter (softened)
Preheat the oven to 425 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the blueberries gently into the batter.
Line 12 muffin cups with paper liners. Divide the batter between the 12 muffin cups.
Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly.
Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the oven) to 350 degrees and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
Store at room temperature in an airtight container.
***The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.